Fava Bean Puree

• 4 pounds fava beans, shelled
• Salt to taste about 1 teaspoon
• 1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
• 13 to 1/2 cup extra virgin olive oil
• Imported black olives for garnish

1. Bring a large pot of salted water to a boil.
2. Fill a large bowl with ice water.
3. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large).
4. Transfer the beans immediately to the cold water.
5. Do not drain the water in the pot.
6. Allow the beans to cool for several minutes, then drain and slip off their skins.
7. Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade.
8. Turn on the machine, and with the machine running, add the olive oil in a slow stream.
9. Process until you achieve a smooth puree.
10. If necessary, add enough of the cooking water to give the puree a soft, hummuslike consistency.
11. Scrape down the sides of the bowl, taste and adjust seasoning.
12. Mound the puree onto an earthenware platter or in a wide bowl.
13. Garnish with olives, and serve with crostini or warm triangles of pita bread.

fava beans, salt, garlic, extra virgin olive oil, black olives

Taken from cooking.nytimes.com/recipes/1014168 (may not work)